MAKING
1. Take a saucepan, heat oil, add onions and on moderate heat, sauté for 5 to 8 minutes to turn pale golden. Add soup mixture along with seasonings and stir well. Lower the meat to moderately minimum and simmer, covered, stirring intermittently, for 5 minutes.

SERVING
2. Take 4 heated plates, arrange the toasts on them, top each with 1 tbsp cheese and a poached egg. Pour sauce over the eggs and serve immediately.